Cookies and Cream Magic Bars
- Level: Easy
- Yield: 15 cookie bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 473
- Total Fat
- 24
- Saturated Fat
- 12
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 48
- Protein
- 6
- Cholesterol
- 20
- Sodium
- 240
- Total: 2 hr (includes cooling time)
- Active: 15 min
Ingredients
Base:
Nonstick cooking spray, for the foil
One 15.35-ounce package double-stuffed chocolate sandwich cookies, such as Oreos
4 tablespoons (1/2 stick) unsalted butter, melted
Pinch of kosher salt
One 14-ounce can sweetened condensed milk
Topping:
1 cup sweetened shredded coconut
1 cup white chocolate chips
1 cup semisweet chocolate chips
15 double-stuffed chocolate sandwich cookies, such as Oreos (about half of a 15.35-ounce package)
Directions
- For the base: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the longer sides, then spray with nonstick spray.
- Pulse the chocolate sandwich cookies in a food processor until finely chopped. Pulse in the melted butter and salt until evenly combined. Pour the mixture into the prepared pan and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs.
- For the topping: Sprinkle the base with the coconut, then the white chocolate chips and finally the semisweet chocolate chips. Arrange the whole chocolate sandwich cookies on top.
- Bake until golden brown at the edges, 30 to 35 minutes. Cool completely in the pan, then use the foil overhang to help transfer to a cutting board. Cut into 15 squares. Store in an airtight container in the refrigerator for up to 3 days.